I have been making chocolate chip cookies pretty much all my life. For the last decade, I have used a modified recipe I acquired at a cooking class I took years ago at our local cooking school. I love that my chocolate chip cookie recipe bakes up perfectly every time and that they look and taste great. And I was happy with them…until now, that is.
I am aways ready to try new recipes as well as trying new taste combinations that intrigue me. While doing a little recipe research, I came across a recipe called “Salted Chocolate Chip Cookies” on Food52.com (a great source for recipes anyone can make because they come from regular people who love to cook). Needless to say, I was intrigued.
This recipe uses three sugars: dark brown sugar, granulated sugar and turbinado sugar. Turbinado sugar is partially refined light brown cane sugar similar to demerara but with larger crystals. I found mine at Trader Joe’s but turbinado sugar can be found at almost all grocery stores. I have to tell you-don’t skip that ingredient-it definitely adds to the toffee-like taste in the finished cookie. If you can’t find turbinado sugar, just use 2 additional tablespoons of dark brown sugar.
I have baked many things in my Cuisinart CSO, but never thought to use the bake steam setting to bake cookies. I bake a lot and I guess I am just an old-fashioned baker. I love my gas oven! But in the spirit of the CSO blog, I decided to give it a try. I was quite pleased and surprised at how well the cookies turned out. Crisp on the outside, chewy on the inside. YUM!
I use an ice cream scoop to measure out my cookie dough. It keeps the size of the cookies consistent, gives them a more professional look, is less messy than using your hands or spoons and speeds things up if you are pressed for time. Since the cookies have a pinch of Maldon Sea Salt on top, I flattened the tops of the cookies with the palm of my hand before I baked them so the salt would stay in place.
- ½ cup unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons turbinado sugar
- ¾ cup plus 2 tablespoons packed dark brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract (although I usually add an extra teaspoon)
- 1¾ cups all-purpose flour
- ½ teaspoon kosher salt
- ¾ teaspoon baking soda
- 6 ounces bitersweet chocolate, cut into roughly ½ inch chunks
- Flaky salt, such as Maldon, for finishing
- In a medium bowl, cream the butter and the sugars together with an electric mixer, set on medium speed, until light in color and texture. You will actually be able to see the difference in the butter/sugar mixture after 3-5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and mix well to combine.
- In a medium bowl, whisk the flour, baking soda and salt to combine. Add to the mixing bowl in 3-4 additions. Mix until streaks still run through the dough, then add the chocolate and mix everything until it just comes together.
- At this point, if you'd like a more caramel taste, refrigerate the dough for 24 hours to let the flavors fully develop. It also improves the texture of these cookies. (I baked some of the cookies right after I mixed up the dough and refrigerated the remaining dough for 24 hours. They both tasted good.)
- When you are ready to bake, start by lining your CSO tray with parchment. You will be able to fit about 5 cookies on it (2-1-2 in a row). Set your CSO baking rack in the middle of the oven. No need to preheat the CSO.
- I used a ¼ cup ice cream scoop to scoop out my cookie dough but you can use a tablespoon to measure out the cookie dough. After scooping, I flattened the cookies slightly, then sprinkled a little Maldon Flaky Sea Salt on top. Now you are ready to pop the cookies into the CSO. Turn your dial to Bake Steam, set the temperature at 325 and the time for 9 minutes, then press start. If you need another minute or two at the end of baking time, you can add it, using the same temperature setting but changing the time to 1 or 2 minutes.
- Let the cookies cool on the rack for five minutes, then transfer to a wire rack to finish cooling. These cookies are best eaten within a day or two of baking.
Hope it becomes your new favorite as well!